Okay. I tweeted my dinner tonight and had a bunch of questions how I made Cajun BBQ Tofu cubes. Well, here goes.
1)I drained the extra firm Nasoya Tofu for about 3o minutes under moderate weight.
2)I placed the tofu block on a plate and cubed it using a serrated knife (kinda like you’d use slicing bread)
3)I made a “Cajun rub” using coarse ground pepper, garlic powder and Tony Chachere’s Cajun seasoning (found in most grocery stores). I coated the tofu on two sides with the “rub”
4) I then dashed some olive oil in a saute pan and preheated to medium heat, added the Tofu and slowly sauteed it until the sides were kinda crusty and had browned some. don’t use heat too high or you wont properly cook the inside of the tofu cubes
5)While the tofu was browning, I stir fried a bunch of veggies (bell pepper, onions, mushrooms, carrots, mushrooms, broccoli and snap peas) in another pan.
6)while all that was cooking, I took some store bought BBQ sauce and poured some in a mixing bowl. I added coarse pepper, garlic powder, vinegar, and some lemon juice to taste. Too much vinegar? No problem, just add a little more sauce. I whisked it with a fork and set it aside.
7)when the tofu was ready (I tasted a couple of cubes), I took a larger mixing bowl, put tofu in the bowl, and then poured my sauce concoction over the cubes. I then mixed it around with a spatula and coated it with the sauce.
8)The rice is Uncle Ben’s 90-second rice (roasted garlic flavor with quinoa)
9) I then ate it. 😉